Guddi Mausi’s Paya

This is Mangy’s aunty’s Paya  recipe. I’ve heard about her Paya for years now from Mangy. Having never eaten Paya, I had a vision of a gluggy, sloppy, spicy, slimy, hoofy soup. Thankfully we managed to find Paya at the butcher’s recently. A quick call back home for instructions and Mangy was able to recreate his aunty’s recipe.

I enjoyed it tremendously and found it perfect for the cold winter night. If you’re looking for Paya here in Melbourne, you’ll find it in the freezer section at Sav’s Halal Butchery in Dandenong.

You’ll need:

  • 2  paya pieces(cut into smaller pieces)
  • Red chilli powder (to taste)
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 and half tablespoon ginger and garlic paste
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 mace
  • 1 dried bay leaf
  • 2 cloves
  • 1 small onion (chopped finely)
  • 1 teaspoon cumin seeds
  • Fresh coriander (chopped finely)
  • Salt to taste
  • Water
  • Oil

Method:

Mix Paya pieces, turmeric, red chilli powder and 1 tablespoon of ginger and garlic paste. Marinade for an hour.

In a pressure cooker, heat a little oil. Add 1/2 tablespoon ginger and garlic paste, cinnamon stick, cardamom pods, mace, bay leaf, cloves, cumin seeds, and onion. Fry until onion is golden and fragrant.

Add marinated paya and coriander powder. Add enough water to cover paya. Cook for about 40 minutes on medium flame. Open pressure cooker, add chopped coriander and salt to taste. I prefer Paya with warm crusty bread, like a French loaf instead of rice. Enjoy!

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